Vegetable Puree Soup with Zucchini and Garlic

Soups | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve the soup deliciously with croutons. You can dip them in cream cheese and toss them into the soup.

Ingredients

Potato - 1 piece
Carrot - 1 piece
Courgette - 2 pieces
Onion - 1 head
Tomatoes - 2 pieces
Garlic - 4 cloves
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the potato and carrot, and cut them into cubes. Boil in 1 liter of salted water for 15 minutes after boiling.

Step 2

Take two medium or large zucchinis, peel them, remove the seeds if necessary, cut into cubes, and add to the potatoes. Cook for another 15–20 minutes.

Step 3

Dice a small onion and sauté it in vegetable oil until soft. Peel the tomatoes and add them to the onion. Sauté everything until the mixture resembles a sauce, then add the crushed garlic and remove from heat.

Step 4

Drain almost all the broth from the pot with the zucchinis into a separate container. Add the tomato sauce to the zucchinis, add pepper, and mix. Cook for another 5 minutes.

Step 5

Drain the broth into another separate container. Let the vegetable mixture cool slightly. Puree the mixture with a blender. Add the last drained broth to reach your desired consistency for the puree soup. If this broth is not enough, add more of the first drained broth.